Fried Carp

4 SERVINGS

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INGREDIENTS

salt
100 g plain flour
2 eggs
250 g breadcrumbs
200 g lard
lemon
4 carp fillets of 200 g each

BEER SUITABLE FOR THIS DISH

This dish is best enjoyed with Pilsner Urquell lager.

INSTRUCTIONS

1
Season the fillets with salt on all sides and coat them first in plain flour, then in beaten eggs, and finally in breadcrumbs.
2
In a deep pan, heat the lard over medium heat and fry the fillets on both sides until golden brown. The fillets should be at least halfway submerged in the lard while frying.
3
Place the fried pieces on a plate lined with kitchen paper to absorb excess fat. Keep the plate with the fish in a warm place until serving.
4
Serve the fried carp with a wedge of lemon and potato salad.

Tip

Do not store the breadcrumbs in which you coated the fish. To keep the fish warm, you can, for example, preheat the oven to 50°C and let the fish warm in it until you fry the remaining pieces. For a crunchier and more flavorful breadcrumb coating, whisk a little beer into the eggs with a fork. Use 4 tablespoons of light beer for two eggs. Potato salad and potato salad without mayonnaise both pair excellently with carp. You can prepare both salads according to Roman Vaněk's recipe, which you can find on Rohlík Chef in the side dishes category.

Roman Vaněk

With Rohlik, we have put together a selection of the most popular recipes from my cookbooks and linked them with the right ingredients. Let us know how your dish turned out #rohlikchef